Two-color cheese cake

Two-color cheese cake

Two-color cheese cake

Ingredients:
The basis:
— 200 g biscuits
— 100 g of an oil

Filling:
— 400 grams of cottage cheese
— 400 g sour cream
— 150 g of sugar
— 2 bags of gelatin (10 g)
— 200 g of berries (blackcurrant, blueberry)

Delicate cheese cake with bright berry flavor and aroma, so the cake will not leave anyone indifferent.

Desirably, the berries were not too watery and acidic (eg blueberries more suitable).

If you do not use a uniform curd, pre-wipe it through a sieve or fine colander.

Cookies grind into crumbs in a food processor or blender.

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Pour the melted butter and mix well

Prepare a split mold for cake.

Put on the bottom of the form sheet with parchment paper, snap bead form, fixing the paper. It is necessary for easy removal of the finished cake.

Put in the form of cookie crumbs, hands tightly compacted on the bottom.

Put the form in the refrigerator for cooking time stuffing.

Gelatin pour 150 ml of water and leave to swell for 10 minutes (or time indicated on the package).

Then, put the gelatin on a small fire to warm up to about 40-50 degrees.

Stir the gelatin should be dissolved completely. Cool.

Berries defrost, grind in a blender or food processor.

The resulting mass is rubbed through a fine colander. If you use black currant, add a couple tablespoons of water to wipe the lighter weight.

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Cheese, sour cream, sugar put into the container.
Beat until smooth.
The taste should get completely uniform cream without the grains of curd and sugar.

The third part of the cottage cheese weight put another container, add berry puree and an additional 2 tablespoons sugar (if not sour berries, sugar can not be added). Beat.

The cooled gelatin divided into two equal parts.
The berry curd mass, while whisking, pour in half of the gelatin, whisk for another minute.

Just add the second half of the gelatin in a white cottage cheese (pre-wash the beater, not to paint weight).

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Get the form from the refrigerator. Pour evenly into the center of the form 5 tablespoons white mass.

Top again exactly at the center of 5 tablespoons of berry mass.

Thus, alternately, both curd mixture poured into the mold.
They will fade and do fill the form.

Top beauty hold a toothpick from the center to the edges.

Put the cake in the fridge for 4-5 hours or overnight, until complete solidification.

To remove the detachable rim shapes without damaging the edges of the cake, use a normal hair dryer. Gradually warm hairdryer ledge outside for a minute, then carefully undo form.

Cake drag on the paper on a large plate or board, then carefully pull the paper out of the cake.

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Curd cake gets a nice lilac color and delicate berry taste.

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